Crispy oven baked chicken?
Question by smurfty@sbcglobal.net: Crispy oven baked chicken?
Need a great recipe for crispy oven baked chicken,whenever i make it the cornflakes fall off and it really doesnt taste that great
Can you help? Leave your own answer in the comments!
9 Responses to Crispy oven baked chicken?
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If you are looking for an OUTSTANDING recipe, look at the this video in my sources. You’ll never use cornflakes again, I promise!
Note: He says use the japanese bread crumbs, just use any bread crumbs from the store. What’s important is the technique to get the oven chicken crispy. Have fun and let me know what you think!
robertlewis2001@sbcglobal.net
June 1, 2014 at 9:04 pm
Best Chicken Ever
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9×13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
CheddarCheese
June 1, 2014 at 9:14 pm
This is a really good recipe and results in really crispy chicken:
Finger-Lickin’ Oven Fried Chicken
2 (6 oz) containers plain lowfat yogurt (or Greek yogurt, if you can find it)
3 TBSP Dijon mustard
3/4 tsp Tabasco (or other hot sauce)
1/2 tsp salt
3 – 3 1/2 pounds chicken pieces, rinsed and patted dry
2 1/2 cups dry bread crumbs
1 1/2 tsp salt
1/2 – 3/4 tsp creole seasoning (plus a couple extra pinches for the marinade!) (see recipe for seasoning below)
2 Tbs olive oil
1. In a bowl, stir together yogurt, mustard, Tabasco, a few good pinches of creole seasoning, and salt. Put chicken in a large ziptop bag, add marinade, seal the bag and turn to coat chicken completely . Marinate for at least 6-8 hours, but overnight is better.
2. Line a large baking dish with sides with heavy duty foil. Spray lightly with oil spray. Heat oven to 400° (375° for boneless).
3. In a medium bowl, combine bread crumbs, the salt and creole seasoning.
4. Roll each piece of chicken in the crumb mixture.
5. Place chicken in prepared pan and drizzle with olive oil.
6. Bake 50 minutes to one hour (30-35 minutes for boneless) until golden brown and juices run clear.
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Another thing I do is take chciken breast dip in flour, shake off excess, dip in egg then dip in SGREDDED paresan cheese and bake at 350* until done(about 30 minutes)
cmlchica
June 1, 2014 at 9:48 pm
First place the chicken into flour on a plate , than in a beaten egg or 2 , then in bread crumbs the flour will create a bonding for the egg and the egg will create a crust for the chicken you can either deep fry it or bake it in the oven and don’t forget to add the spices , and some salt to the eggs.
http://odonovans.ie/images/shutterstock_1379462.jpg
The problem of the cereals not sticking is mainly due that you don’t have the eggs to help them stick.
Edit:
Alexis ,
your recipe sounds really good but remember that some of us need to watch our cholesterol , so if you add butter and more fat I really think that it’s not a very good idea , it might be tasty as you said but , not very healthy.
Eagle 1
June 1, 2014 at 10:28 pm
I make THE BEST crispy oven baked chicken, everyone tells me so! lol
You can do it one of two ways, I love both and have different tastes.
If you’re using skin on chicken thighs or breasts, then season liberally with seasoned salt, pepper, cumin, garlic and onin powder. Before seaoning chicken, make sure that the chicken has olive oil all over it. Not dripping wet, but mois. Then season. Then put into 400 degree oven for 35-45 minutes or until internal temp reaches 180. This is super delish and fast and not as messy as when you’re breading the chicken. the skin comes out VERY crispy. Yes, it’s a bit greasy since you’re basically oven frying the chicken, but it really is DELISH!
Or
Take seasoned chicken parts (no olive oil this time) and dredge in either parmesean cheese or flour (both adhere well), then dip in egg/milk wash. For about 1 lbs of chicken thighs or breasts I use 1 egg with a splash or two of milk, stir. Then Dip into seasoned bread crumbs. Take breaded chicken and fry on skillet until both sides are browned. Drain on paper towel. Chicken will still be pink inside. Next, put chicken on broiler pan, so grease drains on bottom. Stick in 400 degree oven for 15-20 minutes until meat reaches 180 degrees.
If you like breading you’ll lvoe the second one. Using both flour (or parmesean cheese, which gives it a great flavor) and bread crumbs make sure your breading sticks.
HOpe you like!
Chrystal
June 1, 2014 at 10:35 pm
Wow,I thought everyone knew this one. Take a bag of ruffles (plain potato chip) crush them.Rinse your chicken pieces or strips pat dry.dip in butter roll in crushed chips (no need for salt Chips have it) place in baking dish and bake 350 for 1 hr or 400 for 1hr to 75mins for large (breast pieces) omg my family go crazy for this yum yum…
Alexis
June 1, 2014 at 11:05 pm
Ingredients
1/2 cup 1% low-fat milk or buttermilk
1 tsp. poultry seasoning
1 cup crumbled corn flakes
1 1/2 tbsp. onion powder
1 1/2 tbsp. garlic powder
2 tsp. pepper
2 tsp. crushed red pepper flakes
1 tsp. ginger
4 skinless chicken thighs
4 skinless chicken breasts
1 pinch paprika
1 tsp. vegetable oil
Methods/steps
Add 1/2 tsp of the poultry seasoning to the milk. Combine all the other spices with the cornflake crumbs and place in a plastic bag. Wash chicken and pat dry. Dip chicken in the milk and shake to remove excess, then quickly shake in the bag with the seasonings and crumbs. Refrigerate up to 1 hour. Preheat oven to 350 degrees. Remove chicken from the fridge and sprinkle with paprika for colour. Evenly space chicken on greased baking pan. Cover with aluminium foil and bake for 40 minutes. Remove foil and continue baking for an additional 30-40 minutes or until the meat can be easily pulled from the bone with a fork. Drumsticks may require less baking time than breasts. (Do not turn chicken during baking). Crumbs will form crispy skin.
Hope you like it
bret_mccutchan
June 1, 2014 at 11:54 pm
Crispy Herb Baked Chicken —
INGREDIENTS
2/3 cup dry potato flakes
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 (3 pound) chicken, skin removed, cut into pieces
1/3 cup butter, melted
DIRECTIONS
Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
Bake for 45 to 60 minutes, or until chicken is tender and golden brown.
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Crispy Baked Chicken —
INGREDIENTS
1/2 cup cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 (3 1/2) pound broiler-fryer chicken, cut up
1/2 cup milk
1/3 cup butter or margarine, melted
DIRECTIONS
Combine the first six ingredients. Dip chicken in milk, then roll in the cornmeal mixture. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-55 minutes or until juices run clear.
~Susakins Makoozakins~
June 2, 2014 at 12:06 am
I just watched the video from Robert (your first answer). That really looks good and I plan on trying that. Thanks, Robert.
I have a recipe that we enjoy — there is no breading and it is very easy. Use chicken that has the skin left on. Put some mayonnaise in the palm of your hand, pick up a piece of chicken and just rub the mayo all over the piece of chicken. Place each piece of chicken on a baking sheet, skin side up. I line the pan with heavy-duty aluminum foil for easy clean up. Salt and pepper pieces to taste. Bake at 425 degrees for 45 minutes to one hour. This comes out very crispy and we really enjoy it. It is too dry if you use chicken with the skin removed. So, Robert’s recipe would be a good one if you wanted to cut back on calories and/or fat.
By the way, be careful about cross contamination with the mayo — don’t touch the chicken, then the mayo jar. I always put some mayo in a bowl, then only take mayo from the bowl. If you need more mayo, just wash up before you touch the mayo jar again.
janet a
June 2, 2014 at 12:30 am